Garlic-Mustard Filet Mignon is the kind of dish that whispers luxury or might even shout it from the rooftops! Tender and juicy, this cut of beef is beautifully cooked and adorned with a creamy, tangy Dijon sauce that adds a delightful punch. The combination of rich flavors and creamy textures makes every bite a culinary masterpiece. Whether you’re preparing an intimate dinner for two or hosting friends for a special occasion, this dish will elevate your meal and impress your guests.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Filet Mignon with Dijon Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Filet Mignon with Dijon Sauce

I remember the first time I prepared this exquisite steak. The rich aroma of garlic mingling with the secret sauce filled my kitchen, instantly transforming it into a cozy steakhouse. With the simplicity of the recipe, you wouldn’t believe it could taste this divine. Paired with a nice red wine and a side of roasted vegetables, you’ll be asking yourself why you waited so long to make this! So, are you ready to try your hand at this fabulous Garlic-Mustard Filet Mignon with Dijon Sauce? Let’s dive right in!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and only 25 minutes of cook time, you’re just a half hour away from a gourmet meal.
Irresistible Flavor: The tender filet mignon paired with the creamy sauce will send your taste buds into a frenzy.
Eye-Catching Appeal: A perfectly cooked steak topped with vibrant green chives looks as good as it tastes.
Flexible Serving: Perfect for dinner parties, date night, or a cozy family meal—it fits any occasion.
Diet-Friendly Options: While this recipe is indulgent, you can easily adjust ingredients if needed for dietary preferences.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): The star of the show! Opt for USDA Prime for the best flavor. You can substitute with ribeye, but keep in mind the texture will be different.
1 teaspoon Worcestershire sauce: Adds depth and umami to the meat. You can also use soy sauce if you’re in a pinch.
1/2 teaspoon kosher salt: Essential for seasoning but feel free to adjust it based on taste.
1/4 teaspoon black pepper (coarsely ground): Freshly ground black pepper enhances flavor. Use pre-ground if necessary, but fresh is always better!
1 tablespoon butter: For that rich flavor and irresistible sear on your steak.
1/4 cup shallots (finely chopped): Adds sweetness and depth to the sauce. If unavailable, finely chopped onions are a suitable alternative.
2 large cloves garlic (minced): A must-have for that comforting aroma and robust flavor. Fresh garlic is key here!
1/3 cup red wine: Use a dry red wine for cooking; it deepens the sauce’s flavor. Substitute with beef broth if you’d like to go alcohol-free.
1/2 cup beef broth: To add richness to your sauce—homemade is best but store-bought works just fine.
1/2 cup heavy cream: Provides the creamy texture that makes the sauce luxurious. For a lighter option, half-and-half can be used.
2 teaspoons Dijon mustard: This is what gives the sauce its unique tang and complexity; don’t skip it! You can use spicy brown mustard for a kick.
Garnish: chives: Finely chopped chives add a splash of color and fresh taste. Feel free to use parsley for a different vibe.

How to Make Filet Mignon with Dijon Sauce

Gather the ingredients: Start by gathering all the ingredients listed above. Having everything at your fingertips makes the cooking process much smoother.

Prepare the steaks: Rub 1 teaspoon Worcestershire sauce evenly on both sides of your filet mignon steaks. Sprinkle them generously with 1/2 teaspoon kosher salt and 1/4 teaspoon coarse black pepper to enhance their flavor.

Sear the steaks: Heat a large heavy skillet or cast iron pan over high heat until it’s very hot but not smoking. Add 1 tablespoon butter and swirl to coat the pan. Brown the steaks in the hot skillet for 3 to 5 minutes on one side. Flip and cook for an additional 3 to 5 minutes for medium-rare doneness. To ensure a perfect sear, only turn your steak once.

Rest the meat: Remove the steaks from the skillet and create a tinfoil tent over them to keep warm while you prepare the sauce. Resting allows the juices to redistribute back into the meat.

Sauté shallots and garlic: In the same skillet used for the steaks (don’t clean it—those brown bits hold flavor!), add 1/4 cup finely chopped shallots and 2 minced garlic cloves. Stir for about 30 seconds until fragrant—be careful not to burn the garlic!

Deglaze the pan: Carefully pour in 1/3 cup red wine while scraping the browned bits from the bottom of the pan. This flavor-packed step takes about 2 minutes, but it’s so worth it!

Add the broth: Pour in 1/2 cup beef broth and bring the mixture to a slow boil. Let it simmer for about 3 minutes to meld those flavors together.

Create the sauce: Add 1/2 cup heavy cream to the pot, stirring to combine. Cook until the sauce begins to thicken, about 3 to 5 minutes. You want it smooth and creamy without being overly thick.

Incorporate Dijon: Whisk in 2 teaspoons Dijon mustard until the sauce is velvety smooth. Taste and adjust seasoning if necessary.

Warm the steaks: Return your perfectly cooked steaks to the pan, allowing them to warm through for about 1 minute, soaking up all that glorious sauce.

Garnish and serve: Before serving, sprinkle finely chopped chives on top for a fresh finish. Serve with a side of roasted potatoes or veggies for a complete meal!

Storing & Reheating

If you find yourself with leftovers—lucky you! Store your Filet Mignon with Dijon Sauce in an airtight container in the refrigerator for up to 3 days. To store them longer, consider freezing the steak and sauce in separate containers for up to 3 months. When you’re ready to enjoy them again, simply thaw in the refrigerator overnight, and reheat gently on the stove over low heat to maintain the steak’s juiciness and soften the sauce. Keep in mind that reheating may change the texture slightly, but it’ll still taste delightful!

Chef’s Helpful Tips

Don’t overcrowd the pan: If cooking multiple steaks, do them in batches to avoid steaming rather than searing.
Room temperature meat: Let your steak sit out for about 30 minutes before cooking. It helps it cook more evenly!
Use a meat thermometer: For best doneness, aim for 130°F for medium-rare.
Experiment with flavors: Try adding herbs like thyme or rosemary while cooking the sauce for an extra layer of flavor.
Let the meat rest: This ensures a juicy steak, so don’t rush the resting stage!

The combination of a perfectly cooked filet mignon and the creamy, tangy Dijon sauce creates a dish that’s hard to resist. The balance of flavors and textures is not just delicious but also a joy to prepare. Don’t hesitate to make this recipe your own by playing with ingredients or serving styles. Enjoy the cooking process, and share it with those you love!

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While filet mignon is known for its tenderness, ribeye or sirloin can also work well. Just be mindful of the cooking time as different cuts might require adjustments.

What’s the best way to know when my steak is done cooking?

Using a meat thermometer is the most reliable method. For medium-rare, target 130°F. If you don’t have one, a gentle press with your finger can help gauge doneness; medium-rare will feel slightly firm but springy.

Can I make the sauce ahead of time?

Yes! You can cook the sauce ahead and store it in the refrigerator. Just warm it up gently while you cook the steaks to keep everything fresh.

How do I make this dish gluten-free?

To make this dish gluten-free, opt for gluten-free Worcestershire sauce and be sure that your beef broth is also gluten-free. Everything else should be safe!

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Filet Mignon with Dijon Sauce

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: American

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Description

Savor the incredible flavors of Filet Mignon with Dijon Sauce. This dish combines tender beef with a creamy, mustard-infused sauce, making it perfect for a quick, delightful dinner.

Ingredients

Scale

4 (6-ounce) beef tenderloin steaks (1–1/2 inches thick)
1 teaspoon worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper (coarsely ground)
1 tablespoon butter
1/4 cup shallots (finely chopped)
2 large cloves garlic (minced)
1/3 cup red wine
1/2 cup beef broth
1/2 cup heavy cream
2 teaspoons dijon mustard
garnish: chives

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Instructions

Gather the ingredients.
Rub Worcestershire sauce on both sides of the filet mignon steaks, then sprinkle with salt and pepper.
Heat a large heavy skillet or cast iron pan over high heat until very hot (not smoking), then add butter and swirl to coat the pan.
Brown the steak for 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side for medium-rare doneness. Turn only once and remove the steaks.
Tent the filet mignon with tinfoil to rest and keep warm.
Add shallots and garlic to the same skillet (without cleaning it), and stir for 30 seconds.
Carefully pour in the wine, stirring to scrape up the browned bits, and cook for about 2 minutes.
Add beef broth and bring to a slow boil, cooking for 3 minutes.
Add heavy cream and cook until the sauce thickens (about 3 to 5 minutes).
Whisk in Dijon mustard until smooth.
Return the steaks to the pan and warm for 1 minute before serving. Sprinkle with finely chopped chives.

Notes

Make sure to use a well-heated skillet for the best sear on the steaks.
Feel free to adjust the cream and mustard for your desired sauce consistency and flavor.
Allowing the steaks to rest under tinfoil retains their juiciness.